Jewish stew
8 servings
180 minutes
Jewish stew is a traditional dish of Jewish cuisine, rich in flavors and aromas. It originated in the Ashkenazi culinary tradition where slow cooking allowed the ingredients' depth to unfold. This stew combines tender beef, beans, and bone marrow to create a rich and thick broth. Barley adds texture while eggs cooked directly in the stew add a special touch. The dish is infused with the aromas of garlic, paprika, and fresh vegetables, with a taste that blends the gentle sweetness of carrots and parsnips with the richness of meat broth. It is cooked slowly but this allows each ingredient to fully develop its flavor. Served with sliced meat and eggs sprinkled with fresh parsley, it is perfect for family dinners on cold days, warming both soul and body.
1
Place the dried beans in a bowl, cover with water, and put on the heat. Bring to a boil and cook for 1 minute. Skim off the foam, drain the water, and set aside.
- Beans: 250 g
2
Preheat the oven to 150 degrees. Place the pot on high heat. Season the beef tenderloin with salt and pepper. Sear in the pot. Transfer the seared beef to a plate.
- Beef tenderloin: 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
Crush the garlic with the blunt side of a knife, chop the onion and sauté with paprika. Then add beans, beef, bones with marrow, tomatoes, crushed tomatoes, potatoes, eggs (in shells), pearl barley, chopped carrots and 8 cups of water. Season with salt and pepper and bring to a boil. Cover and place in the oven for 2.5 hours.
- Garlic: 6 cloves
- Onion: 2 heads
- Sweet paprika: 1 teaspoon
- Beans: 250 g
- Beef tenderloin: 1 kg
- Bone marrow: 500 g
- Canned tomatoes: 1 jar
- Potato: 5 piece
- Chicken egg: 4 pieces
- Pearl barley: 1 glass
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Take the finished dish out of the oven, remove the meat and eggs. Cut the meat. Peel the eggs and chop them finely. Serve the stew on plates, sprinkle with chopped meat, eggs, and parsley.
- Beef tenderloin: 1 kg
- Chicken egg: 4 pieces
- Chopped parsley: 1 tablespoon